Cauliflower Cream Soup II

Ingredients

1 tbsp oil

2 onions

1/2 tsp salt

3 garlic cloves

1/2 cup dry white wine

1 large head of cauliflower (900 g)

4 cups chicken or vegetable broth

ground white pepper

2 tbsp olive oil

2 tbsp finely chopped green onion

1 tbsp parsley

The oil is heated over medium heat.
The finely chopped onion and salt are added.
It is covered and cooked until the onion softens, stirring occasionally.
The garlic and wine are added, and it is cooked for another 4-5 minutes until the liquid evaporates.
The finely chopped cauliflower and broth are added; when the mixture boils, the heat is reduced and it is simmered for another 25 minutes.
The soup is pureed in a blender or with an immersion blender, then seasoned.
In a small bowl, the olive oil, chives, and parsley are mixed, and this mixture is used to garnish each bowl of soup.